Weekly Breakfast Menu

Whole-grains are so important to our health, that they are the foundation of daily breakfast in our house: oatmeal and hot cereals, granola and whole-grain breakfast breads.

Whole-grain carbohydrates are critical for lifelong health. They lower risk of coronary heart disease, stroke, diabetes, hypertension, certain cancers and osteoporosis. Whole grains have a reduced risk of twenty types of cancer, according to a 1998 review of forty observational studies, published in the journal Nutrition and Cancer.”

SuperFoods RX: Fourteen Foods that Will Change your Life, Steven Pratt MD

In general I make muffins/breakfast bread (carrot, cranberry pumpkin, zucchini sweet potato) or waffles/pancakes on the weekend. Most of my favorite recipes are made with whole-wheat or spelt flour and at least one fruit or vegetable to enhance the fiber and nutrition in every bite.

Extras go in the freezer for a quick weekday breakfast.


Carrot Muffins, plain Greek yogurt mixed with defrosted berries

While the Carrot Muffins are baking, I mix up the Buckwheat Granola from Kath Eats Real Food (http://www.katheats.com)



Soft-boiled eggs, toast and grapefruit sections



Buckwheat Granola with chopped apple. Soak in milk 15 minutes before eating



Carrot Muffins, orange slices, kefir



Buckwheat Granola with kefir (let sit 15 minutes before eating) and chopped banana



Oatmeal with Pear and Pecans, grapefruit sections



Toast with almond butter (or other nut butter) and banana slices, orange juice



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